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Wednesday, 19 November 2014

The last autumn look for the season is held in night blue and emerald green with a skirt from Mary Katrantzou's collection. After her successful print collection she works now with the materials to achieve interesting patterns. The asymmetrical skirt is partly pleated and partly applicated to create an abstract pattern. As a top I have chosen an embellished top by Prabal Gurung in the same deep night blue. The accessories play with the same color code and are held simple with exception of the feather necklace.

As the holiday season is about to start, I will post today the last three autumn looks of my inspiration lookbook. I fell for this gorgeous cape from Marc by Marc Jacobs and combined it here with a cute black mini dress in 60s style which is worn with a white blouse. Add a pair of cool ankle boots and some revolver earrings for some edge.

Flower and glitter are combined in this 60s inspired look based on this cute metallic bow dress by Saint Laurent. To give the look a little contemporary touch and some edge I have mixed it here with black leather and rivets.

Saturday, 1 November 2014

I was on a food mission yesterday. As a big fan of French cooking I claimed that it is not just tasty, but actually not so complicated as people might think. My guests were my lovely Finnish friend and her boyfriend an Englishman. To convince the critical audience, I decided to make two French classics, a Coq au vin and a Lavender crème brûlée as one can easily prepare both together with guests without starving in the meantime.

for 4 persons you will need:

1 chicken or 4 chicken breasts with bones

salt & pepper

1 big onions, 2 gloves of garlic

100g bacon

a small bunch of thyme

2 tbsp oil, 3 tbsp butter

2 tsp flour

75 ml cognac

2 bottles of red wine for example from Burgundy

4 bay leaves

400g mushrooms

parsley

1 baguette

1. Cut the chicken into 8 pieces, season with salt and pepper. Chop the onion, garlic, bacon and mushrooms.
2. Take a pot which is suitably big enough for all of the ingredients and fry the bacon in half of the butter and oil. When the bits turn crispy, remove them and put them to the side.
3. Now fry the chicken shortly from all sides so that they take a light golden color and put them to side as well.
4. Fry the onions and the garlic until transparent, then add the flour.
5. Take the pot from the stove and add the chicken again. Warm the cognac over a candle and pour carefully over the chicken. Flame the cognac with a long match.
6. When the flame distinguishes, move the pot again on the stove. Add 500 ml wine, thyme and the bay leaves.
Let it boil on low heat for 25 minutes.
7. Now it's time to have a glass of wine and to take care of the mushrooms. Fry them in the rest of butter and oil for 2-3 minutes, mix the bacon under.
8. After the 25 minutes of cooking, add the mushrooms to the chicken and let it cook for another 25 minutes. (If you go for the crème brulée as well, you could start the preparations now.)
9. Serve with baguette and garnish with parsley.

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The Author

Some time ago when I was looking for new challenges, I packed my bag and moved to the North... My passion for music and design brought me to Helsinki where I work as an architect.
Architecture is definitly one of my passion, but there are so many more... I like fancy dresses and shoes, red lips and red wine, exploring new places, experimenting new food and drinks, movies and music, old and new, art and design... and with this blog I want to share my passions and encourage.